RCI-SP.005.0124.001
Banana Curry Dip I
Banana Curry Dip I from the Recidemia collection
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 1 tbsp
- onion - finely chopped1 small
- med fairly firm banana1 unit
- 1 tbsp
- low fat natural yoghurt1 tbsp
- 150 ml
- 1 tbsp
- black pepper - to taste1 pinch
Method
1
Heat butter in a medium saucepan over medium heat until melted and foaming.
2
Add the finely chopped onion and sautƩ until softened and translucent, about 3-4 minutes.
4 minutes
3
Stir in the hot curry powder and cook for 1 minute to release the spices and remove any raw flavor.
1 minutes
4
Pour in the water and bring to a gentle simmer.
5
Peel and slice the banana into thin rounds, then add to the simmering curry liquid.
5 minutes
6
Simmer for 5 minutes until the banana softens and begins to break down slightly.
7
Remove from heat and stir in the apricot jam until fully incorporated.
2 minutes
8
Using an immersion blender or regular blender, blend the mixture until smooth.
2 minutes
9
Stir in the low fat natural yoghurt until well combined, then taste and adjust seasoning with black pepper to preference.
1 minutes
10
Transfer the dip to a serving bowl and serve warm or at room temperature with preferred dippers.